Bacon, Egg & Spinach Pie
Member recipe

Bacon, Egg & Spinach Pie

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Serves 4

A lovely mid week dinner, simple but very delicious!

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  • For the shortcrust pastry
  • 250g plain flour
  • 150g butter- cubed
  • 1 egg yolk
  • a drop of water
  • For the filling
  • 450g spinach
  • 6 rashers bacon
  • 1 onion, chopped
  • 6 eggs, beaten, plus 1 egg for egg wash
  • a knob of Butter


    1. Process the flour and butter together until you have a crumb consistency (a few seconds should do it). Add the water and egg yolk and process again until it combines. Use your hands to work it into a ball, wrap in clingfilm and let it rest in the fridge for 30mins.
    2. Preheat the oven to 180C/fan 160/ gas 4.
    3. Wilt the spinach in a frying pan with a couple of tablespoons of water, this should only take a minute or so. Drain and squeeze all the green juices from the spinach- you want this to be as dry as you can make it.
    4. Cook the bacon and onion together until they are both golden. Combine this lovely mixture with the spinach in a large bowl. Add in your eggs and swirl the mixture together adding a generous pinch of salt and pepper
    5. Get the pastry from the fridge. Roll 2/3 of the pastry out on to a floured surface, line a 23cm fluted pie dish with the pastry and cut of any excess. Brush a little of the egg wash around the side of the pastry.
    6. Roll out the remaining pastry out and cover your pie. Pinch the sides together to form a seal. Brush the top of the pastry with a liberal helping of egg wash.
    7. Pop this beauty into the oven and bake for 50 minutes to 1 hour or until golden brown.

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